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Nutrition: per serving

  • kcal218
  • fat2g
  • saturates0g
  • carbs37g
  • sugars7g
  • fibre11g
  • protein15g
  • salt0.99g
    low

Method

  • step 1

    Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

Recipe from Good Food magazine, June 2011

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Comments, questions and tips (6)

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Overall rating

A star rating of 5 out of 5.6 ratings

jennykowalczyk

A great fresh combo - wnt well with the lamb courgettes as suggested!

love_my_food-2

A star rating of 5 out of 5.

I don't eat lettuce and am always struggling to find salads without it. This one hit the spot and is so easy to make! Not a lettuce leaf in sight and super healthy. Will be making again and again.

boulding2

I did'nt have any red wine vinagar so i used extra virgin olive oil and balsamic vinagar it still tasted great and the whole family loved it.

kevinwpage

Opening a can of beans, cutting up some tomatoes and an onion and pouring on a salad dressing. Not really a "recipe" is it?

evilkillerturkey

A star rating of 5 out of 5.

I made this and it was a very simple, lovely lunch. I devided it between four containers and kept them in the fridge and that was practically my lunches for the week sorted! Added a trickle of good olive oil and replaced the red wine with balsamic, added some black olives and ate them in pitta bread

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